Veggie Egg Bake- Kids Cook Monday

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Eggs are always a great go-to for Meatless Mondays around here. Brady has always loved eggs-Nolan, not so much. However, I find that if they are in something else (like a quiche or a breakfast sandwich) he will eat them. This egg bake we made for Kids Cook Monday has gotten his stamp of approval. We have this dish in different varieties several times a month. It’s easy to throw together and you can add in whatever you have one hand (bacon, mushrooms, spinach, turkey sausage, etc.) We like it equally well as a meat or vegetarian meal. It’s great for breakfast, but we have it a lot for dinner. It’s also a nice way to sneak some veggies into a meal for kiddos (or adults) who are a little picky.

Here’s how we made ours!

Ingredients

1 can of crescent rolls
6 eggs
About 1/2 cup milk
Salt and Pepper to season veggies and egg mixture
Your choice of produce- we used;
1/2 green pepper, 1/2 onion, 1/2 a container of mushrooms, handful of grape tomatoes, handful of green onions
2 Cups shredded cheese

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Any combo of vegetables would be delicious in this!

We started by chopping up our vegetables and giving them a quick sautee in olive oil. We seasoned them with salt and pepper.

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Then we prepared our egg mixture. We whisked up 6 eggs with 1/2 a cup of milk and a little salt and pepper. We also threw our green onions in the mixture.

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Then we got to assembling…

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Brady helped unroll the sheet of crescent rolls and press them into the (greased) baking dish.

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Then we topped the crescent dough with our sautéed veggies, 2 cups of cheese and poured our egg mixture on top.

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We baked the whole thing at 375 degrees for about 30 minutes (or until the egg mixture is completely firm.)

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We serve ours with salad or fruit for breakfast, lunch, or dinner. It also makes great leftovers for the next day’s breakfast, lunch, or dinner!

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We’ve also made this with salsa and pepper-jack cheese for a Mexican flair. Gotta love kid friendly food that appeals to the whole family and is EASY- Win, win, win!

 

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